Nutrient-Dense – livingmaxwell: a guide to organic food & drinkhttp://livingmaxwell.com
Mon, 12 Feb 2018 16:32:41 +0000en-UShourly1https://wordpress.org/?v=4.9.45 Questions with Dr. Joel Kahn, Leading Cardiologist and Author of The Plant-Based Solutionhttp://livingmaxwell.com/5-questions-with-dr-joel-kahn-leading-cardiologist-author-the-plant-based-solution
http://livingmaxwell.com/5-questions-with-dr-joel-kahn-leading-cardiologist-author-the-plant-based-solution#commentsMon, 12 Feb 2018 03:13:05 +0000http://livingmaxwell.com/?p=12002Last April, I was in Denver attending the National Organic Standards Board meeting and went to dinner one night at True Food Kitchen. Sitting at a community table, I struck up a conversation with a woman across from me and she proceeded to tell me that she had recently switched to a vegan diet. “So, […]

Last April, I was in Denver attending the National Organic Standards Board meeting and went to dinner one night at True Food Kitchen.

Sitting at a community table, I struck up a conversation with a woman across from me and she proceeded to tell me that she had recently switched to a vegan diet.

“So, do you know Dr. Joel Kahn? The cardiologist from Detroit,” I asked.

Given that the plant-based world is a tight community and that Dr. Kahn is a social media star, I had a feeling that she might have known him.

“Do I know Dr. Kahn?” she responded with her face completely lit up. “He’s the reason I am a vegan today! Everything he talks about online and in his books convinced me to go plant-based!”

With the release of his excellent new book The Plant-Based Solution, Dr. Joel Kahn is looking to make a similar impact on many more people.

I recently caught up with my friend, and here is what he had to say.

Numerous cardiologists that I have come into contact with lately are vegans, yet many prominent functional medicine doctors that I know do not advocate for a plant-based diet. They think eating meat is important. In your opinion, what are these doctors not understanding?

The functional medicine world is often stuck in the concept that a plant-diet is nutritionally deficient even though the USDA, AND, and other organizations say otherwise.

Animals eat plants, break down their proteins into amino acids, and incorporate those back into animal proteins. Plants are the source of these proteins, and they provide all amino acids and have the minerals, vitamins, phytonutrients, polyphenols, and fiber that animal foods do not.

Animals do not make B12. Animals are not made of fiber. Plants do not have cholesterol. These basic facts are crystal clear.

The love of animal products raised on grass or grain-fed is a dinosaur that will be soon be considered barbaric and primitive, like 8-track tape players. Slowly the functional medicine world will get it.

Why do you advocate for no added oils in our diet — olive oil, coconut oil, etc — and how do these oils, which we are so often told are healthy to consume, negatively impact our arteries?

If you study the history of nutritional cardiology, at least back to 1951, an internist in Los Angeles, Lester Morrison, MD, developed a diet free of added oils and other high-fat foods like creams and organ meats and recommended this diet to half of his large cardiac practice. The other half ate their usual diet.

The half on the no added oil program lost weight and lowered their blood cholesterol by 100 mg/dl. He followed these patients for 12 years, and none of the heart patients on the standard diet were alive while 50% were on the no oil diet. He published these data in a major journal.

This pattern was continued by Nathan Pritikin, Dean Ornish, MD, Caldwell Esselstyn, MD, Joel Fuhrman, MD and others with similar astounding results. No one has shown that a diet enriched with oils can reverse heart disease, so if the goal is a big one — heart disease reversal — oils are out.

Saying that, for the public free of advanced heart disease, the Harvard School of Public Health has shown convincingly that replacing animal fats, like lard and butter, with vegetable oils reduces the risk of heart disease.

One criticism of plant-based diets is that plants do not contain B12. How do you respond to that?

This objection to a plant-based diet comes up over and over.

At the trivial expense and inconvenience of taking B12 3 or 4 times a week, the risk of heart disease, type 2 diabetes, obesity, cancers, hypertension, and other chronic disease is lowered.

Which is better? Taking a B12 supplement a day to support a whole foods plant-based diet or taking an oral diabetic medication, insulin, chemotherapy, gastric bypass, and other therapies?

The decision is easy, and the argument is hardly worth the response. Take B12.

What do you tell a Baby Boomer, who has blood pressure issues and takes multiple medications, when he or she walks into your office?

I discuss why they have high blood pressure and that it is unlikely to be genetic but related to lifestyle.

They are overweight, which raises their pressure. Because they are overweight, they snore and have sleep apnea, which raises their blood pressure.

Their waistline and visceral fat are increased, which raises their blood pressure.

Why are they overweight, snoring, and bulging at the waist?

Because they eat plenty of calorie-dense, animal foods and consume low amounts nutritionally-dense plant foods. Their Plant to Animal ratio is too low.

They need to raise it to 90-100%, throw in time-restricted feeding and fasting, and they will get back to that inner skinny person with normal blood pressure without medication.

How do you address the widely held belief that embracing a plant-based diet will leave a person deficient in protein?

Our movement has been assisted by the Nobel prize nominated science of Valter Longo, Ph.D. and others.

Dr. Longo is one of the world’s leaders in nutritional science and the study of aging on a biochemical, epidemiological, and clinical trial basis.

He has demonstrated that protein, particularly the amino acids found often in meat like leucine and methionine, trigger activity in pathways that age our cells at an accelerated rate and promote chronic disease including cancer. Plants do not do that.

He has recommended a protein intake until older years of about half of the usual amount. His longevity diet is almost entirely a plant diet with a few fish meals a week. This profound science of aging pathways is strong support, what he calls The Five Pillars of Scientific Support, for eating plants not animals.

I use his Fasting Mimicking Diet, a plant program, in my clinic with profound improvements in weight, visceral fat, inflammation, blood pressure, and pain control. It is an ultra-low protein program 5 consecutive days a month to trigger stem cell release, regeneration of tissues, and repair. Plants have that power.

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Dr. Kahn is one of the most caring doctors that I have ever met, and his patients have no idea how lucky they are to have him. His concern is so strong and genuine that he opened a plant-based restaurant in Detroit, Greenspace Cafe, so all his patients and friends could have a healthy place to eat.

]]>http://livingmaxwell.com/5-questions-with-dr-joel-kahn-leading-cardiologist-author-the-plant-based-solution/feed2Study: Organic has More Antioxidants, Much Fewer Pesticides, and Less Cadmium than Conventionally-Grownhttp://livingmaxwell.com/organic-more-antioxidants-fewer-pesticides
http://livingmaxwell.com/organic-more-antioxidants-fewer-pesticides#commentsSun, 13 Jul 2014 19:55:12 +0000https://livingmaxwell.com/?p=10350The evidence as to why people should choose organic over conventional just keeps rolling in. In a brand new study just published by researchers at Newcastle University in England, it was found that organic fruits, vegetables, and grains contained higher levels of antioxidants and lower levels of pesticides compared to the same conventionally-grown food. Some details of the study […]

The evidence as to why people should choose organic over conventional just keeps rolling in.

In a brand new study just published by researchers at Newcastle University in England, it was found that organic fruits, vegetables, and grains contained higher levels of antioxidants and lower levels of pesticides compared to the same conventionally-grown food.

Some details of the study include:

– The concentration of a range of antioxidants was significantly greater in organic than conventionally-grown:

* Phenolic acids: 19% more

* Flavanones: 69% more

* Stilbenes: 28% more

* Flavones: 26% more

* Flavonols: 50% more

* Anthocyanins: 51% more

Many of these compounds have previously been linked to a reduced risk of chronic diseases, including cardiovascular disease, neurodegenerative diseases, and certain cancers.

– The frequency of occurrence of pesticide residues was found to be four times higher in conventional crops.

]]>http://livingmaxwell.com/organic-more-antioxidants-fewer-pesticides/feed11There is A LOT to Love About Sakara Life, the Organic Meal Delivery Servicehttp://livingmaxwell.com/sakara-life-organic-meal-delivery-services
http://livingmaxwell.com/sakara-life-organic-meal-delivery-services#commentsMon, 03 Mar 2014 16:15:34 +0000https://livingmaxwell.com/?p=10105Recently, I stopped by the offices of Sakara Life, the fantastic organic meal delivery service based here in NYC. Even though I have known co-founders Danielle DuBoise and Whitney Tingle for a few years, I hadn’t fully researched their company until now. And what a huge mistake that was because it is an incredibly impressive […]

Recently, I stopped by the offices of Sakara Life, the fantastic organic meal delivery service based here in NYC.

Even though I have known co-founders Danielle DuBoise and Whitney Tingle for a few years, I hadn’t fully researched their company until now. And what a huge mistake that was because it is an incredibly impressive operation with delicious food.

Currently, Sakara Life is delivering fully-prepared, 100% organic, gluten-free, plant-based meals (breakfast, lunch, and dinner) to customers in New York, New Jersey, Connecticut, and Massachusetts. The service will eventually be expanded to other parts of the country, with California on the company’s near-term radar screen.

Here were a few things that I tasted.

BROCCOLI SOUP (PART 1 OF 2)

PEAR AND ARUGULA TART (PART 2 OF 2)

ESCAROLE STUFFED NETTLE CREPES WITH HING & WHITE BEAN CREAM

SUNFLOWER SEED ZUCCHINI ROLLS

There are a few reasons why I am such a huge fan of Sakara Life.

1) The food is excellent. But more than just tasting good, the meals are “clean” and light. After eating them, I feel satiated and energized, and don’t feel like I have to take a nap.

Additionally, I love the fact that each dish has a “superfood spotlight”. Not only will this encourage its customers to start appreciating the unique and powerful ingredients that Sakara Life is using, but it is an emphasis on the “food as medicine” philosophy, something that I am in complete agreement with.

2) There is no choosing what you want at each meal. When you sign up for the service, you are delivered meals based on what the kitchen has made for you.

I really appreciate the fact that I don’t have to make any decisions about what I am having. It just shows up.

3) For the founders of Sakara Life, Danielle and Whitney, this business is a lot more than just bringing organic food to your home. Their mission is to impact people’s lives in a very positive way, and the hearts and intentions of these two women are absolutely in the right place.

I would feel incredibly comfortable and be thrilled at the prospect of having Sakara Life feed me for a week, and you should as well.

—

Sakara Life offers 1-day, 5-day, 20-day, and 3-month packages, and the service is currently available to select areas of New York, New Jersey, Connecticut, and Massachusetts.

For Living Maxwell readers, I have arranged a special discount with Sakara Life where you can receive $25 off your first order. Use the code MAXLOVE at checkout. This offer is good until March 17th.

For more information, contact: info@sakaralife.com or visit their FAQs page.

(from l. to r., with Whitney Tingle and Danielle DuBoise at their offices. Disclosure: I am on the Board of Advisors of Sakara Life)

Want to learn about the newest and best organic food products?

If so, be sure to Like my Facebook page and sign-up for my newsletter below.

]]>http://livingmaxwell.com/sakara-life-organic-meal-delivery-services/feed10New Study on Milk: More Evidence That Organic Offers Superior Nutritionhttp://livingmaxwell.com/organic-milk-superior-nutrition
http://livingmaxwell.com/organic-milk-superior-nutrition#commentsMon, 16 Dec 2013 16:29:14 +0000https://livingmaxwell.com/?p=9999When most people think of the reason to drink organic milk, the first thing that pops into their mind is the desire to avoid hormonal milk – milk that has been produced from cows who have been injected with synthetic growth hormones. (If you are unfamiliar with the serious health risks of hormonal milk, click […]

When most people think of the reason to drink organic milk, the first thing that pops into their mind is the desire to avoid hormonal milk – milk that has been produced from cows who have been injected with synthetic growth hormones.

(If you are unfamiliar with the serious health risks of hormonal milk, click HERE.)

Yet, a recently released study gives us an additional reason as to why we should drink organic milk.

In research published in PLOS One, the scientists of the study reported that organic milk contained 62% more omega-3 fatty acids and 25% fewer omega-6s.

Omega-3s are essential nutrients for health and provide protection against heart disease, and The National Institute of Health states that we should be eating more omega-3s and less omega-6s. As it stands now, most American diets provide at least 10 times more omega-6 than omega-3 fatty acids.

It has to do with how the cows are fed. Conventionally-raised cows are mostly fed a corn diet (almost guaranteed to be genetically-modified corn), which is high in omega-6s.

For organically-raised cows, there are minimum grazing requirements. They must be out on pasture for the entire growing season, but not less than 120 days, and they must receive at least 30% of their feed from pasturing. These grassy plants contain very high levels of omega-3s.

MY TAKE

On the Fox News Channel the other day, I talked about two other studies that showed organic to be nutritionally superior than conventional – the one conducted at Washington State University on organic strawberries and the other from the University of Barcelona on organic tomatoes.

While there are some people that may question the value of cow milk, organic or otherwise, the fact that we now have an additional study which proves organic to be better than conventional is incredibly important.

]]>http://livingmaxwell.com/organic-milk-superior-nutrition/feed4Study: Organic Tomatoes Contain More Antioxidants than Conventional Oneshttp://livingmaxwell.com/study-organic-tomatoes-contain-more-antioxidants-than-conventional-ones-university-barcelona
http://livingmaxwell.com/study-organic-tomatoes-contain-more-antioxidants-than-conventional-ones-university-barcelona#commentsThu, 23 Aug 2012 16:29:13 +0000https://livingmaxwell.com/?p=9193In yet another study, we have more evidence that organic is the healthier choice. A recent report out of the University of Barcelona claims that organic tomatoes have a higher amount of antioxidants than conventional tomatoes. Researchers used liquid chromatography coupled to mass spectrometry to determine that organic tomatoes have a greater amount of phenolic […]

In yet another study, we have more evidence that organic is the healthier choice.

A recent report out of the University of Barcelona claims that organic tomatoes have a higher amount of antioxidants than conventional tomatoes.

Researchers used liquid chromatography coupled to mass spectrometry to determine that organic tomatoes have a greater amount of phenolic compounds or polyphenols. Polyphenols, which are natural antioxidants of plant origin, are associated with the prevention of cardiovascular and degenerative diseases, and some forms of cancer.

There are two interesting aspects of this study.

1) The researchers determined that the differences between organic and conventional tomatoes are due to the manure used in each farming method.

According to Anna Vallverdú Queralt of the University of Barcelona, “Organic farming doesn’t use nitrogenous fertilizers. As a result, plants respond (to stress) by activating their own defense mechanisms, thereby increasing the levels of all antioxidants.”

2) This organic tomato report is a follow-up study of something that I wrote about a while ago – that organic ketchup has higher antioxidant activity than conventional ketchup.

In the production process, there were lower levels of polyphenols, so the researchers had to determine that the differences were in fact from the raw material. This new finding proved that it was.

MY TAKE

Although the price of organic may be slightly more expensive, mostly because organic does not receive the same amount of subsidies from the government, you are also paying for a food that has greater nutritional value. Organic tomatoes and conventional tomatoes are just not the exact same food.

Furthermore, organic tomatoes are not sprayed with toxic pesticides.

This report on tomatoes does not surprise me in the least and is just more confirmation that organic is the superior option.

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Want to stay informed about the most important news and events in the organic food industry?

]]>http://livingmaxwell.com/study-organic-tomatoes-contain-more-antioxidants-than-conventional-ones-university-barcelona/feed4Organic Broccoli Sprouts Provide Amazing Health Benefits…..and Sulforaphanehttp://livingmaxwell.com/sulforaphane
http://livingmaxwell.com/sulforaphane#commentsFri, 08 Jun 2012 16:46:42 +0000https://livingmaxwell.com/?p=8325If you ever go to a talk by Dr. Brian Clement, founder of the Hippocrates Health Institute and the person in this video discussing the merits of Green Juice vs. Green Smoothies, you can be guaranteed to hear this: eat and juice sprouts. The reason that he is saying this is because sprouts have incredibly […]

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If you ever go to a talk by Dr. Brian Clement, founder of the Hippocrates Health Institute and the person in this video discussing the merits of Green Juice vs. Green Smoothies, you can be guaranteed to hear this: eat and juice sprouts.

The reason that he is saying this is because sprouts have incredibly important health properties. They have very high levels of nutrients and enzymes, which provide the body valuable energy to detox and strengthen the immune system.

– Increased vitality, energy and vigor from the large amount of enzymes.

– 10 to 100 times more enzymes than fruits and vegetables when eaten within the first seven days of being sprouted.

– Powerful antioxidants which help fight free radicals and aging.

– The minerals and nutrients are easily absorbed into the body.

While there are many excellent sprouts, there is a specific reason why I buy organic broccoli sprouts.

What broccoli sprouts offer is sulforaphane, a powerful anti-cancer compound that helps fight and reduce the risk of developing cancer.

Dr. Paul Talalay, Professor of Pharmacology at Johns Hopkins University, found that 3-day old broccoli sprouts consistently contained 20 to 50 times the amount of chemoprotective compounds than those found in mature broccoli heads. And sulforaphane is the reason why.

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The President’s Cancel Panel report estimates that 41% (PDF File) of Americans will get cancer, and a large majority of those cases are environmental-related.

Even though I eat pretty much 100% organic, I am still exposed to many, many toxins by living in New York City and my mother passed away from cancer. Therefore, eating foods that have serious anti-cancer properties is a priority for me.

So, if I can get 20-50x times the cancer protection from eating broccoli sprouts rather than broccoli as a vegetable, I’ll take that any day of the week.

The next time you’re in the produce section of your market, take a look at organic broccoli sprouts.
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Want to stay up-to-date on important news and products in the organic industry?

]]>http://livingmaxwell.com/sulforaphane/feed26Top 10 Green Vegetables by Nutrient Densityhttp://livingmaxwell.com/andi-scores-what-are-they
http://livingmaxwell.com/andi-scores-what-are-they#commentsMon, 16 Apr 2012 12:46:11 +0000https://livingmaxwell.com/?p=7716When you go into the produce section of Whole Foods, you’ll notice signs that say “ANDI Score” with a number associated with that respective food. Created by Dr. Joel Fuhrman, ANDI stands for “Aggregate Nutrient Density Index” and ranks a food’s nutrient density on a scale from 1 to 1000. The ANDI scores are calculated […]

When you go into the produce section of Whole Foods, you’ll notice signs that say “ANDI Score” with a number associated with that respective food.

Created by Dr. Joel Fuhrman, ANDI stands for “Aggregate Nutrient Density Index” and ranks a food’s nutrient density on a scale from 1 to 1000.

The ANDI scores are calculated by evaluating an extensive range of micronutrients, including vitamins, minerals, phytochemicals and antioxidant capacities, and by dividing the nutrient level of a food by its caloric content (N/C).

As such, the motivation behind creating this index was to emphasize the importance of eating foods that are rich in nutrients on a per calorie basis.

As provided by Whole Foods, here are the top 10 most nutrient-dense green vegetables and their respective ANDI scores.

1. Mustard/Turnip/Collard Greens – 1000

2. Kale – 1000

3. Watercress – 1000

4. Bok Choy/Baby Bok Choy – 824

5. Spinach – 739

6. Broccoli Rabe – 715

7. Chinese/Napa Cabbage – 704

8. Brussels Sprouts – 672

9. Swiss Chard – 670

10. Arugula – 559

MY TAKE

1) I think the ANDI scores are an excellent reference tool, especially when you are shopping and are not sure about which food to purchase.

That being said, it is just one assessment and it is not the only guide that a person should use when deciding which specific foods to eat.

Take walnuts, for example.

Regarded by many people as the best nut available, walnuts are amazing source of omega-3s, manganese and potassium. Furthermore, they have very strong anti-inflammatory and anti-cancer properties, and contain a phytonutrient, the quinone juglone, that is not found in almost any other commonly-eaten foods.

Yet, walnuts only have an ANDI score of 34 and are rated as the 8th highest, nutrient-dense nut.

Another point to remember: Just because greens have the highest ANDI scores, this does not mean that greens should comprise one’s entire diet.

2) When I went to go see Dr. Joel Furhman speak at the Whole Foods Wellness Club in Tribeca, he said that there was no distinction between the nutritional value of non-organic and organic foods.

I strongly, strongly disagree with him on this point for two reasons.

1) Recent research points to the contrary

A study completed at Washington State University regarding strawberries and the one at the University of Barcelona regarding tomatoes demonstrate the organic has higher levels of nutrients and antioxidants.

2) Common Sense

Putting empirical evidence aside, nutrition is all about soil quality.

If your soil is nutritious, vibrant, healthy and filled with vital micro-organisms, the plant will be nutritious. And vice-versa.

Conventional agriculture ravages the soil by spraying it with toxic pesticides, herbicides and insecticides, and practices monocropping, the practice of growing the same plant year-after-year on the same land, which kills the soil’s ecology.

From a purely intellectual perspective, I just don’t know how anyone can make the argument that the nutrition levels could be the same. In my mind, it just doesn’t hold at all.

The reason for Dr. Joel Fuhrman’s stance on this matter, however, may be for a specific reason.

Dr. Joel Fuhrman’s mission is to improve the health of the broad population by getting individuals to switch to a heavy plant-based diet.

And if pushing organic as well would dissuade people from eating more plant-based food because they can’t afford or don’t have access to organic, it is not helping achieve his overall mission.

While I incorporate many, many plant-based foods in my diet, my agenda is different. I promote organic. Why?

Unquestionably, it is the superior food on the planet and does not contain toxic chemicals, genetically-modified organisms, and artificial growth hormones.

And among other things, organic agriculture treats the soil with respect, which in turn provides us with the highest nutritional food possible.

]]>http://livingmaxwell.com/andi-scores-what-are-they/feed33My Organic Green Juice……with Sunflower Sproutshttp://livingmaxwell.com/sunflower-sprouts-benefits
http://livingmaxwell.com/sunflower-sprouts-benefits#commentsFri, 30 Mar 2012 21:00:00 +0000https://livingmaxwell.com/?p=7548Here is what I have been up to lately, in regards to juicing. 1) Practically every single day, I am doing four ounces of wheatgrass. A while ago, I wrote a post about my love/hate affair with wheatgrass but let me tell you something — it is back on in a big, big way! When […]

1) Practically every single day, I am doing four ounces of wheatgrass. A while ago, I wrote a post about my love/hate affair with wheatgrass but let me tell you something — it is back on in a big, big way!

When I don’t drink my four ounces, I just don’t feel the same. I don’t feel as clean and I don’t feel as healthy. My body is now actually craving the stuff.

2) On top of that, I am drinking green juice 4-6 days per week.

I always use a base of celery or cucumber and then add in one or two of the following: kale, asparagus, dandelion weeds, burdock, radishes, bok choy, and romaine.

I mix up the green juice combination every single day, so it is never the same. Not doing so can cause thyroid problems.

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One of the things that Dr. Brian Clement of the Hippocrates Health Institute always talks about is to juice sprouts — because they are loaded with nutritional value.

I hadn’t been doing that at all but when I was in my local organic market the other day, the produce manager told me that he had just gotten in some beautiful sunflower sprouts (below). So, I decided to finally take the plunge.

– Chlorophyll, a blood purifier. It is great for the skin and hair, and also helps to detox the body by attaching to the heavy metals, such mercury and lead, and eventually releasing them.

And how did the sunflower sprouts add to the taste of the green juice above?

To be honest, it was hard to tell. There was so much kale in there (the color is unusually dark) that the taste of the sunflower sprouts was completely overpowered.

Including sprouts into my juices is definitely something that I will be doing a lot more of.

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Wondering what I use for a juicer?

I have the Green Star 1000 and absolutely LOVE IT. The Green Star 1000 masticates the vegetables, which reduces oxidation and maximizes nutrition levels. Furthermore, it juices wheatgrass – something that not all juicers can do.

There is no question that it is an investment but if you are serious about your health, a high-quality juicer is not an option. It is a necessity.

]]>http://livingmaxwell.com/sunflower-sprouts-benefits/feed8Dr. Joel Fuhrman Gives Lecture, Announces New Partnership with Whole Foods Wellness Clubshttp://livingmaxwell.com/joel-fuhrman-lecture-whole-foods-wellness-clubs
http://livingmaxwell.com/joel-fuhrman-lecture-whole-foods-wellness-clubs#commentsTue, 10 Jan 2012 21:47:22 +0000https://livingmaxwell.com/?p=6796Last night, I was at Whole Foods Tribeca in NYC where renowned nutritionist Joel Fuhrman, M.D., author of the bestselling Eat to Live and host of the PBS show 3 Steps to Incredible Health, gave a lecture and also announced a new partnership with the Whole Foods Wellness Clubs. Here’s a synopsis on both. PARTNERSHIP […]

Last night, I was at Whole Foods Tribeca in NYC where renowned nutritionist Joel Fuhrman, M.D., author of the bestselling Eat to Live and host of the PBS show 3 Steps to Incredible Health, gave a lecture and also announced a new partnership with the Whole Foods Wellness Clubs.

This new partnership with Dr. Joel Fuhrman means that one his associates, Adam Fiterstein, M.D., will be onsite at the Whole Foods Tribeca Wellness Club on Mondays to give private consultations to members and to host lectures for both members and non-members alike.

– Counseling on how to get and stay well with less dependence on medications using a progressive and effective nutritional medicine approach.

Even though the partnership as of now is only for the Whole Foods Wellness Club Tribeca, I heard that a similar type of partnership might be available soon at the other Wellness Clubs throughout the nation.

LECTURE

While I had never attended a Dr. Joel Fuhrman lecture in person before, I found his talk to be very informative and nearly everything he said really resonated with me.

First and foremost, Dr. Joel Fuhrman is not an extremist and I found that to be very welcoming.

There are many health experts, especially those in the raw food world, where there is absolutely no room for flexibility.

Despite the fact that Dr. Joel Fuhrman promotes a very plant-heavy, nutrient-dense diet, he also said to eat animal products 0-3 times per week. He probably doesn’t eat any animal products himself but didn’t completely rule it out for other people.

Other key parts of his talk that I found interesting or compelling:

– The superfoods for longevity that he recommends goes by the acronym GOMBBS.

GreensOnionsMushroomsBeansBerriesSeeds

– Micronutrients, such as vitamins, minerals and phytochemicals, are what we should be focusing on. Health = Nutrients over Calories.

– Eating one mushroom and some onion every single day will decrease cancer rates by 60-80%.

– He talked about the concept of resistant starches, of which beans are high in.

Resistant starches go all the way through the small intestine without getting digested, promote “good bacteria”, are associated with butyrate (which protects colon cells), improve insulin sensitivity, and help with mineral absorption.

– Nuts and seeds should be eaten with salads because they enhance absorption of micronutrients.

– The four high volume foods that Dr. Joel Fuhrman believes that we should eat are:

1) I love what Whole Foods is doing with these Wellness Clubs. It is taking an extremely proactive approach to helping people get healthier by emphasizing more plant-based foods in their diet, and offering cooking and wellness classes to the public.

And now, members will have access to private consultations with an MD on-site who understands nutrition and isn’t trying to push pills.

This is very unique.

2) I really appreciate Dr. Joel Fuhrman’s nutritional approach — heavy on the plants and a big emphasis on micronutrients.

He said something during the lecture which is 100% true, and I wish everyone truly understood.

We need to take control of our health and make the right decisions about what we eat because our government is not going to do it for us.

Avoiding cancer and heart disease is not that difficult. While genetics do play a small part, it mostly comes down to eating the right foods.

]]>http://livingmaxwell.com/joel-fuhrman-lecture-whole-foods-wellness-clubs/feed11Study: Organic Ketchup Has Higher Levels of Antioxidants than Conventional Ketchuphttp://livingmaxwell.com/organic-tomatoes-more-antioxidants-conventional-tomatoes-university-barcelona
http://livingmaxwell.com/organic-tomatoes-more-antioxidants-conventional-tomatoes-university-barcelona#commentsMon, 05 Dec 2011 21:41:02 +0000https://livingmaxwell.com/?p=6529Last year, I wrote about a groundbreaking study from Washington State University that said that organic strawberries have higher antioxidant activity and concentrations of ascorbic acid than conventional strawberries. This research was the subject of much conversation in the organic industry because now we could point to objective, independent research that validated the superiority of […]

]]>Last year, I wrote about a groundbreaking study from Washington State University that said that organic strawberries have higher antioxidant activity and concentrations of ascorbic acid than conventional strawberries.

This research was the subject of much conversation in the organic industry because now we could point to objective, independent research that validated the superiority of organic.

Well, for those who still don’t believe that organic is a better option, maybe a recently released report from Spain will make them think differently.

In a study performed at the University of Barcelona Science and Technology Centres and reported in the Journal of Agricultural and Food Chemistry, ketchup made from organic tomatoes proved to have higher levels of polyphenols than ketchup made from conventional tomatoes. (Polyphenols are biomolecules with antioxidant properties and protective effects in the human body.)

Researchers focused on the biochemical and metabolomic analysis of a range of branded ketchups and studied the environment in which tomatoes are grown.

Needless to say, their conclusion should not surprise any organic food advocate in the least.

The different agricultural management models, comprising a range of cultivation and fertilization techniques that vary between organic and conventional crops, impact the nutrient content of agricultural and commercial products.

The way in which organic tomatoes are grown results in a greater level of bioactive compounds and other metabolites. Like I say all of the time, it’s all about the soil.

If you nurture, nourish and treat farmland with respect and care, you get a very rich soil.

If you spray farmland with toxic chemicals and never rotate crops, you get a very poor soil.

It’s no real big mystery here, and this Barcelona study is empirically proving this to be the case. Again.

MY TAKE

Here we have another university research report declaring organic to be superior than conventionally-grown.

While organic may be slightly more expensive, largely because it is does not receive the same level of subsidies as conventional, consumers who continue to purchase non-organic will be paying more in the end. Why?

Because what they get does not have the same level of nutrition. And what good is eating food that is devoid of nutritional content?

I never eat food with the objective of simply trying to fill my stomach. My objective is to eat food that is going to support and strengthen my body.